Creamy Pesto Shrimp and Sun-Dried Tomato Linguine

Introduction

This decadent linguine dish delivers big, bold flavors in every bite. Plump shrimp are sautéed in garlic, then tossed with linguine, pesto, sun-dried tomatoes and a splash of cream. The pesto provides a rich herbal punch, sun-dried tomatoes add sweetness, shrimp lends protein and cream binds it all together into an irresistible sauce. Topped with Parmesan cheese for a savory finish, it's an elegant pasta that can be on your table in under 30 minutes. Date night just got a whole lot easier with this restaurant-worthy shrimp linguine recipe!

Benefits of Pesto

Pesto originated in Italy, traditionally made from basil, pine nuts, garlic, olive oil and Parmesan. The star ingredient of pesto is basil, which boasts a variety of health perks:

• Rich in antioxidants to fight free radical damage
• Anti-inflammatory properties to reduce inflammation
• May boost brain function and memory
• High in vitamin K for healthy bones

The healthy fats in pesto from olive oil and nuts boost the bioavailability of fat-soluble vitamins.

Nutrition Facts

1/4 cup pesto contains:

• 160 calories
• 16g fat
• 2g protein
• 1g net carbs
• 12% DV vitamin K
• 4% DV iron

Ingredients

• Shrimp, peeled and deveined
• Linguine pasta
• Pesto
• Sun-dried tomatoes
• Heavy cream
• Parmesan cheese
• Olive oil
• Garlic
• Salt and pepper

Instructions

Cook the Pasta

Bring salted water to a boil. Cook linguine according to package directions until al dente.

Sauté the Shrimp

In a skillet, sauté shrimp with garlic in olive oil for 2-3 minutes until pink.

Make the Sauce

Add sun-dried tomatoes, pesto and cream to the shrimp. Let simmer 2-3 minutes to meld flavors.

Toss with Pasta

Mix in the cooked linguine and toss everything together, coating pasta fully.

Finish with Cheese

Remove from heat, stir in Parmesan until melted. Season with pepper.

Garnish and Serve

Garnish with parsley if desired. Enjoy this restaurant-worthy pasta!

Extra Tips

• Don't overcook the shrimp or they'll be chewy.
• Use oil-packed sun-dried tomatoes for best flavor.
• Stir sauce frequently to prevent sticking and burning.
• Toss everything well so pasta absorbs the sauce.
• Garnish with extra basil for a pop of freshness.

Serving Suggestions

This saucy shrimp linguine is delicious paired with:

• Fresh garden salad
• Garlic breadsticks
• Sautéed zucchini or broccoli
• White wine like Pinot Grigio

Storage

Refrigerate leftovers up to 3 days. Reheat in saucepan, adding extra liquid as needed.

The pasta dish can also be frozen for 1-2 months.

Conclusion

This creamy pesto shrimp and sun-dried tomato linguine is a quick yet elegant pasta dish bursting with flavor. Plump shrimp, sweet tomatoes and nutty Parmesan make a decadent sauce that coats each strand of pasta. By using convenient ingredients like pesto and sun-dried tomatoes, you can enjoy restaurant quality pasta on your home table any night of the week!

FAQs

What kind of shrimp is best to use?

Look for raw shrimp labeled colossal or jumbo for the best texture and flavor.

Can you use dried basil instead?

Dried basil can work, but fresh basil has a far superior flavor for this dish.

Is linguine the only pasta option?

No, fettuccine, angel hair or spaghetti would also pair well with the sauce.

Can I make this dish gluten-free?

Yes, use gluten-free pasta and be sure all ingredients are certified gluten-free.

How do you properly reheat leftovers?

Gently reheat in a saucepan over medium heat, adding extra liquid as needed.